Egg roll lovers, this one’s for you! These crispy ginger chicken egg rolls are packed with flavor with chicken, veggies, and a hint of ginger. They’re perfect as an appetizer or paired with my beef japchae, gochujang chicken, or kimchi & spam fried rice for an easy takeout-at-home dinner. 🍽️

Ingredients ( Makes ~12 egg rolls)

For the filling 

• 1lb ground chicken
• 158g tricolor coleslaw
• ½ onion
• 1 tbsp minced garlic
• 2 tbsp low sodium soy sauce
• 1 ½ tbsp minced ginger
• 1 tbsp sesame oil
• Salt & pepper to taste

For wrappers & cooking

• 12 egg roll wrappers
• Vegetable oil for frying 

Nutrition Information (per serving)

• Calories: ~175 cal
• Protein: ~9g
• Carbs: ~18g
• Fat: ~7g

Here’s how to make it:

1. Prep the filling: In a bowl, add the ground chicken, diced onion, coleslaw mix, garlic, soy sauce, sesame oil, and salt and pepper until well combined. 
2. Assemble the egg rolls: Place an egg roll wrapper in a diamond shape. Add 2 spoonfuls of filling in the center, careful not to overfill. Lightly dab the edges with water. Fold the sides in, then roll tightly, sealing the edges with a bit more water.

3. Fry until crispy: Heat oil in a deep  skillet or pot on medium heat. Working in batches, fry the egg rolls until they are brown and crispy, about 5-10 minutes per side.

Serve immediately with your favorite dipping sauce and enjoy!

What do you think of this recipe? Leave me a comment! 💛